Ingredients Jump to Instructions ↓

  1. 1 1/2 cups whipping cream

  2. 1 cup half and half 3/4 cup sugar

  3. 5 large egg yolks

  4. 1 pound peaches, peeled, sliced

  5. 1/4 cup light corn syrup

  6. 1/2 teaspoon vanilla extract

  7. 4 large peaches, peeled, sliced

  8. 1/2 cup Essencia (orange Muscat wine) or late-harvest Riesling

  9. 1/2 cup sugar

  10. 2 teaspoons fresh lemon juice

Instructions Jump to Ingredients ↑

  1. For ice cream:

  2. Bring 1 cup cream, half and half, and 1/2 cup sugar just to simmer in medium saucepan. Whisk yolks in medium bowl; gradually whisk in cream mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Strain into bowl. Refrigerate custard until cold, about 3 hours.

  3. Place peaches, corn syrup, and 1/4 cup sugar in medium saucepan. Stir over medium heat until peaches are heated through, about 4 minutes. Mash to coarse puree. Cool completely. Stir into custard along with vanilla and 1/2 cup cream.

  4. Process custard in ice cream maker according to manufacturer's instructions. (Ice cream can be made 3 days ahead. Cover and freeze.)

  5. For compote:

  6. Mix all ingredients in medium bowl. Let stand 10 minutes and up to 1 hour, tossing occasionally.

  7. Serve ice cream with compote.


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